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Asian-Style Crab Rolls
Recipes
Asian-Style Crab Rolls
12 servings
25 minutes total

Ingredients

  • 12 large slices white (or sourdough) sandwich bread
  • ¼ cup egg substitute (or 1 large egg)
  • 4 crab cakes (12–16 oz total)
  • 4 tablespoons ghee (clarified butter), divided
  • ½ cup yum-yum sauce (or sriracha mayonnaise)
  • 2 tablespoons toasted sesame seeds (optional)
  • ¼ cup sliced green onions

Steps

    1. Remove crusts from bread, then roll each slice out to ⅛-inch thick. Brush egg substitute onto each bread slice; place 2 tablespoons crab cake on lower half of each slice, roll up, and press edge to seal (wash hands).
    2. Place 2 tablespoons ghee in large sauté pan; heat on medium-high 4–5 minutes. Place crab rolls in pan (in batches) and cook 4–5 minutes, turning occasionally, until golden and 145°F. Repeat with remaining 2 tablespoons ghee and crab rolls. Place on paper towel-lined plate to drain. Drizzle with sauce; sprinkle with sesame seeds (if using) and green onions. Serve.

Amount per 1⁄12 recipe serving: Calories 190, Total Fat 13g, Sat Fat 4.5g, Trans Fat 0g, Chol 30mg, Sodium 430mg, Total Carb 12g, Fiber 1g, Sugars 3g, Protein 6g, Calc 2%, Vitamin A 0%, Vitamin C 0%, Iron 6%